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Pigeon Soup

A soup made by boiling pigeons with water, spices, herbs, and fried bread crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Chive and spinach match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 163 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Pigeon Soup

Ingredients

Directions

Prepare the stock

  1. Cut down 2 of the oldest pigeons.

  2. Put them with the necks, pinions, livers, and gizzards of the others into 4 quarts of water.

  3. Boil until the substance is extracted.

  4. Strain the liquid.

Prepare the soup

  1. Season the pigeons with mixed spices and salt.

  2. Truss them as for stewing.

  3. Pick and wash a handful each of parsley, chives or young onions, and spinach.

  4. Chop them.

  5. In a frying pan, melt ¼ pound of butter until boiling. Mix in a handful of bread crumbs and stir until browned.

  6. Boil the whole pigeons in the stock with the herbs and fried bread until tender.

  7. If the soup is not seasoned enough, add more mixed spices and salt.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chive + spinachtop 1% of all pairs
    Smell alikestrong
    Cooked together163 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Parsley + chivetop 3% of all pairs
    Smell alikestrong
    Cooked together2,150 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Parsley + spinachtop 5% of all pairs
    Smell alikestrong
    Cooked together1,025 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  4. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Parsley + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pigeons
Provide the meat and flavour that the stock is built from and served with.
Butter
Fat that carries flavour and browns the bread crumbs for richness.
Bread crumbs
Fried in butter until browned, they add toasty flavour and body to the soup.

The step that matters

Stir the bread crumbs until browned. Bread crumbs browning in butter develop toasty, nutty flavour through the Maillard reaction. Pulled too early they taste raw and pale; left too long they turn bitter and burnt.

Swap the spinach

How well each one fits the dish's main ingredients (parsley, chive, butter, bread):

  1. Shallotfits better
  2. Leekfits better
  3. Potatofits about as well
  4. Spinachthe original

Fit is the average pairing score against parsley, chive, butter, bread. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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